Preheat oven to 180°C (350°F) fan-forced.
Prepare 2 cupcake tins lined with approximately 14 liners.
With an electric mixer, beat the butter, vanilla and sugar until light and fluffy.
Add the eggs, one at a time, beating well & scraping down the sides.
In a separate bowl separate together add the flour, baking powder, and salt.
With the mixer on low, slowly add the flour & milk, alternating until just mixed. Do not over mix.
Fill the cupcake liners evenly and bake for about 17 - 20 minutes or until just firm to touch & just turned in golden colour.
Cake test with a skewer. Allow to cool.
Place strawberries, caster sugar, lemon, water & vanilla in a saucepan & simmer over low heat until the sugar has dissolved & has thickened slightly, approx. 10 minutes or more. Do not boil.
It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge and leave at least 1-2 hours before serving or store in a sterilised jar for later use.
In an electric mixer, cream the butter & vanilla until smooth & well blended.
With the mixer on low speed, gradually add in the icing sugar.
Scrape down the sides of and add the strawberry compote and beat until frosting is light and fluffy (approx 4 minutes).
If required, add a little more icing sugar or milk. If desired, use a little food dye to give it a little more of a pink hue.
Use a melon baller to scoop out the centre of each cupcake and fill it with strawberry compote.
Place icing mixture into a piping bag with desired tip (I simply cut a large hole at the end of a disposable piping bag) and pipe into the desired shape.
I like to pipe like I’m making a little mushroom hat/meringue shape.
Melt the white chocolate and place into a piping bag, snip of a very small hole at the end and drizzle over the cupcakes from a height.
Top with freeze-dried strawberries, strawberry powder or fresh strawberries.
Ingredients
Directions
Preheat oven to 180°C (350°F) fan-forced.
Prepare 2 cupcake tins lined with approximately 14 liners.
With an electric mixer, beat the butter, vanilla and sugar until light and fluffy.
Add the eggs, one at a time, beating well & scraping down the sides.
In a separate bowl separate together add the flour, baking powder, and salt.
With the mixer on low, slowly add the flour & milk, alternating until just mixed. Do not over mix.
Fill the cupcake liners evenly and bake for about 17 - 20 minutes or until just firm to touch & just turned in golden colour.
Cake test with a skewer. Allow to cool.
Place strawberries, caster sugar, lemon, water & vanilla in a saucepan & simmer over low heat until the sugar has dissolved & has thickened slightly, approx. 10 minutes or more. Do not boil.
It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge and leave at least 1-2 hours before serving or store in a sterilised jar for later use.
In an electric mixer, cream the butter & vanilla until smooth & well blended.
With the mixer on low speed, gradually add in the icing sugar.
Scrape down the sides of and add the strawberry compote and beat until frosting is light and fluffy (approx 4 minutes).
If required, add a little more icing sugar or milk. If desired, use a little food dye to give it a little more of a pink hue.
Use a melon baller to scoop out the centre of each cupcake and fill it with strawberry compote.
Place icing mixture into a piping bag with desired tip (I simply cut a large hole at the end of a disposable piping bag) and pipe into the desired shape.
I like to pipe like I’m making a little mushroom hat/meringue shape.
Melt the white chocolate and place into a piping bag, snip of a very small hole at the end and drizzle over the cupcakes from a height.
Top with freeze-dried strawberries, strawberry powder or fresh strawberries.